CHICKEN KING #2

2-103.11(B) PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC failed to ensure persons unnecessary to the FOOD ESTABLISHMENT are kept out of food prep, food storage, and ware washing areas. CDI- PIC had person removed to area outside of prep areas. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands before working with exposed food, after handling unclean dishes. CDI- EHS discussed with PIC, PIC had employee rewash hands before continuing.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee fail to properly sanitize dishes after washing and rinsing. CDI- PIC had employee buy sanitizer for the establishment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed ham chub, house slaw, chicken wings, all held without date marking in reach-in. CDI- PIC stated chicken was prepped on previous Friday, slaw and ham chub prepped on previous Saturday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed household use only pesticide being used in establishment. CDI- PIC discarded item during inspection.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries being slacked on prep table above 32F. CDI- PIC removed items to cool in freezer due to being within parameters.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen missing in nook leading directly to outside. PIC stated they are working towards repairing.

4-501.11 Maintain equipment in good repair. Observe reach-in in disrepair during inspection.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed establishment using 2-compartment sink without variance. VERIFICATION REQUIRED on or before 9/3 to assess status of operating procedures. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed establishment without any form of sanitizer. CDI- See item #16.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed backflow preventer needed for hose used under 2-comp sink. Establishment maintains hose on when not in use. CDI- PIC turned off faucet and emptied hose. Ensure this procedure is done each time hose is not in use.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink needing to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles and floor tiles needing repair. 6-501.16 Store mops for air drying after use. Observed mop being held in unclean water. CDI- PIC removed item to be air dried.

6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in food storage area.